Coconut Sorbet

Ingredients

6 tablespoons fructose
1 pch sea salt
vanilla bean scraped OR 1/4 tsp vanilla extr

Preparation

1
In a medium bowl, combine all the ingredients and whisk until well combined. Freeze in an ice cream maker according to the manufacturer's instructions.
2
To make granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days, the sorbet may become icy; when this happens, the sorbet can be melted and refrozen.
3
Makes 2 cups.
4
NOTE: "This wonderful sorbet likes chocolate, but it pairs well with almost anything else you might think to serve it with. It complements any fruit-based dessert wonderfully."

Tools

 



Yield:

8.0 servings

Added:

Thursday, February 11, 2010 - 7:34pm

Creator:

Anonymous

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